Middle roasts yield a balanced coffee, rounded dark sugar sweetness, and cocoa bittersweetness at the perimeter. Look for muted top notes of golden raisin, grape, and glazed orange peel. City+ to Full City+. Good for espresso.
|Processing||Wet Processed (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2018 Arrival|
|Bag size||69 KG|
|Appearance||.6 d/300 gr, 16-18 screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Finca Caracol is located in the Chalotenango region of of northwestern El Salvador, and known for high mountainous regions that are well known for bird watching too (such as Cerro El Pital, El Salvador's highest mountain). The farm altitudes is 1700 meters above sea level, making it one of the highest altitude farms of any El Salvador we buy. Altitude does not necessarily mean a better tasting coffee, though the thinner air and colder temperatures do facilitate slower rates of maturation, and in turn a denser bean. Caracol is planted in Pacas cultivar which is a natural mutation of Bourbon that is shorter in stature, and is known for superior cup quality to some of the more widely planted modern, disease resistant hybrids. Last year they also planted 10,000 new Pacamara trees in the hopes of producing an even higher quality cup than their Pacas (which is one of the highest scoring El Salvadors for us this year). The farm is owned and operated by Jose Barahona, who with the help of his nephew and a dozen permanent employees, manage the 21 hectares currently under production.
This lot from Finca El Caracol has a honey sweetness in the dry fragrance that touches on honey-wheat, and the sweet/grain mixture smelled in a freshly cooked pancake. The wet crust has a clean smelling aroma, light brown sugar, toffee-shell almond, and at Full City, a dark chocolate covered nut scent. Finca El Caracol has much of the bitter and sweet flavors that you might expect from El Salvador, but when tasted alongside some of our other El Sal coffees, it produces "showy" elements of fruit and a tangy acidity as well. At it's core,middle roasts will yield a balanced coffee, rounded dark sugar sweetness, and cocoa bittersweetness at the perimeter. If you can wait for the cup to cool, look for muted top notes of golden raisin, grape, and glazed orange peel. A fun coffee to try at different roasts as the flavor profile shifts quite a bit from City+ to Full City+.